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Wednesday, May 18, 2011

Grilled Corn on the Cob with Roasted Jalapeno Butter

Wow! This was amazing!! You grill the pepper first before adding it so it kills the hotness, but adds the best amount of flavor ever! We ended up using this butter on multiple things!!!! We served this with the Indian Inspired Chicken Kabobs, amazing combo!

1 Jalapeno pepper
Cooking Spray
7 teaspoons unsalted butter, softened (that is for a serving of 6 - we cut our recipe in half)
1 tsp grated lime rind
2 tsp honey
1/4 tsp salt
6 ears chucked corn (or less if you are cutting recipe in half)

1. Preheat grill to medium - high heat.
2. Place jalapeno on grill rack coated with cooking spray, cover & grill for 10 minutes or until blackened & charred, turning occasionally.
3. Place jalapeno in small paper bag and fold tightly to seal. Let stand for 5 minutes. Peel & discard skins, cut pepper in half lengthwise. Discard stem, seeds & membranes.
4. Finely chop jalapeno.
5. Combine jalapeno, butter, lime rind, honey and salt in small bowl, stir well.
6. Place corn on grill rack. Cover & grill for 10 minutes or until slightly charred, turning occasionally. Place corn on serving plate, brush with jalapeno butter.

*Recipe courtesy of Taste of Home Magazine

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